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My Kitchen Rules South Africa

115CuisinePG13 L

Magwenya and snoek pâté

23 October

South African

Try out this great starter.

a plate of food
Ingredients

Magwenya

L 1 Lukewarm Water

Sachets 2 Instant Dried Yeast

Kg 2 Cake Flour

Tsp 4 Salt

Cup 1 Brown Sugar

L 2 Cooking Oil

Snoek Pâté

g 750 Smoked snoek (cooked)

ml 750 Thick Mayonnaise

ml 750 Crème Fraiche

Tbsp 3 Lemon Juice

3-5 Fresh green chili, chopped

sprinkle Ground Black Pepper

slices Lemons, Lime & green or red chili to serve

Instructions

Method

Magwenya:

Mix dry ingredients in a bowl, and gradually add lukewarm water and mix until the dough is the consistency of bread dough. Knead for 15 minutes, cover, and place in a warm area for one hour or until double in size. 

Heat 2 liters of oil in a deep pot or pan, brush your hands with oil, and roll magwenya into balls. Deep fry until golden brown, about 20 minutes

Drain excess oil by placing on a newspaper or a paper towel until ready to serve

Snoek Pâté:

  1. Flake fish, remove all bones and excess skin
  2. In a blender add the flaked snoek, mayonnaise, crème fraiche and lemon juice
  3. Season with Salt & Pepper

Serve with chopped chili and lime slices

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